COFFEE CONSTITUENTS AND MODULATION OF
ANTIOXIDANT STATUS IN CACO 2 CELLS
by
YAZHENG LIU
B. Sc., Shandong University, 2006
A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE
in
THE FACULTY OF GRADUATE STUDIES (Food Science)
THE UNIVERSITY OF BRITISH COLUMBIA (Vancouver)
March 2010
© Yazheng Liu 2010 ABSTRACT
Coffee contains biologically active components which may affect chronic disease risk.
These biologically active components include caffeine, cafestol and kahweol, and antioxidants such as chlorogenic acids and Maillard reaction products (MRPs) that are generated during roasting. Although MRPs are regarded as being the most abundant group of antioxidants present in coffee, the mechanism underlying the antioxidant effects of coffee MRPs in both in vitro and in biological systems has yet to be elucidated.
In this study, the in vitro antioxidant properties of roasted and non roasted coffee extracts
(Coffea arabica L.) were tested using oxygen radical absorbance capacity (ORAC),
Trolox equivalent antioxidant capacity (TEAC) and reducing power assays. MRPs were shown to be the prevailing antioxidants in roasted coffee extracts. The mechanisms of the antioxidant action associated with coffee MRPs involve the hydrogen atom transfer (HAT) mechanism and the single electron transfer (SET) mechanism.
The biological effects of MRPs derived from coffee extracts on the enzymatic antioxidant defense in human colon adenocarcinoma Caco 2 cells were also investigated. No induction of antioxidant enzyme activities of catalase, glutathione peroxidase, glutathione reductase and superoxide dismutase were observed in Caco 2 cells after exposure to coffee MRPs, except for an increased glutathione peroxidase activity after 24 h exposure.
In contrast, significantly decreased activities of catalase and glutathione peroxidase, and a reduced glutathione content were observed in Caco 2 cells after treatment with coffee
MRPs (p<0.05).
ii The antioxidant gene expression profile in Caco 2 cells after coffee treatment was further investigated using a Real Time Polymerase Chain Reaction (PCR) array technology.
Results demonstrated that roasted coffee extracts induced the expression of specific antioxidant response element (ARE) driven genes in Caco 2 cells, thus enhancing cellular endogenous defense systems. This is the first report of the molecular mechanism underlying the antioxidant effect of coffee in Caco 2 cells. Hydrogen peroxide generated in the cell culture system as a consequence of coffee exposure, may serve as a signaling molecule that is involved in the gene regulatory effect associated with coffee extracts.
iii TABLE OF CONTENTS
ABSTRACT...... ii
TABLE OF CONTENTS...... iv
LIST OF TABLES...... viii
LIST OF FIGURES ...... x
LIST OF ABBREVIATIONS...... xiii
ACKNOWLEDGEMENTS...... xvi
CHAPTER I
OVERVIEW: GENERAL INTRODUCTION, LITERATURE REVIEW, AND
RESEARCH HYPOTHESES AND OBJECTIVES...... 1
1.1 GENERAL INTRODUCTION...... 2
1.2 LITERATURE REVIEW ...... 6
1.2.1 Oxidative stress and antioxidants...... 6
1.2.1.1 Reactive oxygen species and oxidative stress...... 6
1.2.1.2 Antioxidant mechanisms...... 7
1.2.1.3 Gene regulations by oxidative stress...... 7
1.2.2 Maillard Reaction (MR)...... 10
1.2.2.1 Chemistry of Maillard Reaction (MR)...... 10
1.2.2.2 Chemistry of Maillard reaction products (MRPs) ...... 11
1.2.2.3 Antioxidant properties of MRPs ...... 14
1.2.2.4 MRPs and chemoprotective enzymes ...... 17
1.2.3 Coffee – a source of MRPs ...... 18
1.2.3.1 Composition of coffee bioactive components...... 19
iv 1.2.3.2 Coffee as a source of dietary antioxidant...... 25
1.2.3.3 Coffee consumption and health ...... 29
1.3 RESEARCH HYPOTHESES AND OBJECTIVES...... 32
CHAPTER II
CHEMICAL CHARACTERISTERCS AND ANTIOXIDANT PROPERTIES OF
COFFEE...... 35
2.1 Introduction...... 36
2.2 Materials and methods ...... 38
2.2.1 Coffee preparation ...... 38
2.2.2 Ultrafiltration ...... 38
2.2.3 Physical chemical analyses ...... 39
2.2.4 Chemical based antioxidant assays...... 40
2.2.5 Cell based assays...... 42
2.2.6 Statistical analysis...... 47
2. 3 Results...... 48
2. 3.1 Yields and recovery of coffee brews and ultrafiltration fractions ...... 48
2.3.2 Chemical characteristics of coffee...... 50
2.3.3 Antioxidant activity of coffee extracts in chemical systems ...... 55
2.3.4 Biological effects of coffee extracts ...... 60
2.4 Discussion...... 66
2.4.1 Chemical characteristics of coffee...... 66
2.4.2 Antioxidant activity of coffee extracts...... 68
2.4.3 Biological effects of coffee extracts ...... 70
v CHAPTER III
COFFEE CONSTITUENTS AND MODULATION OF OXIDATIVE STATUS IN
CACO 2 CELLS...... 72
3.1 Introduction...... 73
3.2 Materials and method...... 75
3.2.1 Preparation of coffee and Maillard reaction products (MRPs)...... 75
3.2.2 Chemical analyses and Antioxidant assays...... 76
3.2.3 Cellular in vitro Assay ...... 77
3.2.4 Real Time Quantitative Reverse Transcription PCR (RQ RT PCR) Array .... 78
3.2.5 Statistical analysis...... 81
3.3 Results...... 82
3.3.1 Recovery of coffee brews and fractions...... 82
3.3.2 Chemical characteristics of coffee...... 83
3.3.3 Antioxidant activity of roasted and green coffee...... 88
3.3.4 Biological effects of coffee bean extracts...... 91
3.3.5 Biological effects of coffee fractions on Caco 2 cells ...... 99
3.3.6 The regulatory effects of coffee on the expression of the genes involved in the
oxidative stress and antioxidant defense system in Caco 2 cells...... 105
3.3.7 Chemical characteristics and antioxidant activity of Suc Ser and Ara Ser
model MRPs...... 109
3.3.8 Chemical characteristics and antioxidant activity Ara Ser model MRPs
fractions...... 117
3.3.10 Cell based bioactivity of Ara Ser MRPs ...... 121
vi 3.3.11 Biological effects of Ara Ser MRPs fractions on Caco 2 cells ...... 128
3.3.12 Gene regulation of MRPs on the human oxidative stress and antioxidant
defense system (HOSAD) in Caco 2 cells...... 132
3.4 Discussion...... 135
3.4.1 Chemical characteristics of coffee extracts and model MRPs...... 135
3.4.2 Antioxidant activity and reducing power of coffee constituents ...... 138
3.4.2 Biological effects of green coffee, roasted coffee and model MRPs on the
antioxidant defense system in Caco 2 cells ...... 143
3.4.3 Coffee and the expression of Redox sensitive genes in Caco 2 cells...... 147
CHAPTER IV
GENERAL DISCUSSION AND CONCLUSIONS...... 155
4.1 GENERAL DISCUSSION ...... 156
4.1.1 Chemical characteristics and antioxidant properties of coffee ...... 156
4.1.2 Coffee, antioxidant enzymes and antioxidant genes...... 157
4.2 CONCLUSION...... 159
4.3 SUGGESTIONS FOR FUTURE RESEARCH...... 161
REFERENCES ...... 162
APPENDIX...... 185
vii LIST OF TABLES
Table 1.1 Example of antioxidant defense systems……………………………………….9
Table 1.2 Composition of green and roasted coffee……………………………………..19
Table 1.3 Caffeine content of different coffee beverages…………………….…………20
Table 1.5 Summary of potential health benefits of coffee consumption from
epidemiological studies…………………………………….…….…………...31
Table 2.1 Recovery yields of coffee extracts………………………………………….49
Table 2.2 Recovery of coffee fractions by water and salt ultrafiltrations………………..49
Table 2.3 Color parameters (L, E) and browning of fractionated coffee extracts…..51
Table 2.4 Antioxidant activities of coffee extracts and fractions……………………..…57
Table 2.5 Antioxidant activity of defatted non fractionated coffee extracts and
recombined extracts…………………………………………………..….…..58
Table 2.6 Antioxidant activities of coffee fractions by water and salt ultrafiltration……59
Table 2.7 IC 50 of coffee extracts on Caco 2 cells using MTT assay……...……………..62
Table 3.1 Human oxidative stress and antioxidant defense PCR array gene table ……...79
Table 3.2 Recovery of coffee fractions by ultrafiltration……………………..….………82
Table 3.3 Lightness (L) and browning of coffee extracts and untrafiltration fraction.…83
Table 3.4 Antioxidant activity of coffee extracts…………………..……………………89
Table 3.5 Antioxidant activity of coffee fractions determined by the ORAC method….90
viii Table 3.6 Antioxidant activity of coffee fractions determined by the TEAC method…..91
Table 3.7 Antioxidant activity of coffee fractions determined by the RP method……91
Table 3.9 IC 50 of coffee extracts on Caco 2 cells using MTT assay…………………….92
Table 3.10 Caco 2 MTT response to coffee with and without H 2O2 treatment………101
Table 3.11 Genes differently expressed in Caco 2 cells after incubation with coffee
extracts and hydrogen peroxide...……………………………………….…107
Table 3.12 Lightness (L) and browning of model MRPs………………..…..…….111
Table 3.13 Antioxidant activity of Suc Ser and Ara Ser MRPs……………..……….116
Table 3.14 Recovery of Ara Ser MRPs ultrafiltration fractions………………………..117
Table 3.15 Lightness (L) and browning of fractions derived from Ara Ser model MR
system……………………………….…………………..……………....….118
Table 3.16 Antioxidant activity of fractionated Ara Ser MRPs…………….………….121
Table 3.17 IC 50 values of Ara Ser MRP extracts on Caco 2 cells using MTT assay….124
Table 3.18 Caco 2 MTT response to MRPs with (+) and without ( ) H 2O2 treatment…128
Table 3.19 Genes differently expressed in Caco 2 after incubation with Ara Ser MRP.133
ix LIST OF FIGURES
Figure 1.1 CGA degradation during roasting of coffee bean………………..……...……22
Figure 1.2 Contribution of coffee to the antioxidant intake in diet……………………....26
Figure 1.3 Mechanism of scavenging of free radicals by caffeine………………...…….29
Figure 2.1 Fluorescence emission spectra (350 550 nm) of light roasted and dark roasted
coffee extracts and fractions.……………………………...……………..….53
Figure 2.2 Comparison of the UV visible spectra of light roasted and dark roasted coffee
extracts and fractions…….…………………………………………….……54
Figure 2.3 Effects of light roasted and dark roasted coffee extracts on the tetrazolium
reduction rate in the MTT assay…………………….……………..………..61
Figure 2.4 Effect of coffee extracts on catalase (CAT) activity in Caco 2 cells………...63
Figure 2.5 Effect of coffee extracts on glutathione (GSH) content in Caco 2 cells……..65
Figure 3.1 Fluorescence emission spectra (350 550 nm) of green bean, light roasted and
dark roasted coffee extracts and fractions.………………………..…….…..87
Figure 3.2 Comparison of the UV visible spectra of green bean, light roasted and dark
roasted coffee extracts and fractions……………………………….….…....88
Figure 3.3 Alpha dicarbonyl compounds in light roasted and dark roasted coffee
extracts………………………….………………………………….….…....89
Figure 3.4 Effects of green bean, dark roasted and light roasted coffee extracts on the
tetrazolium reduction rate in the MTT assay……………………...……..….94
Figure 3.5 Effect of coffee extracts on glutathione (GSH) content in Caco 2 cells……..95
Figure 3.6 Effect of coffee extracts on glutathione peroxidase (GPX) activity in Caco 2
cells……………………….…………………………………………….…...97
x Figure 3.7 Effect of coffee extracts on catalase (CAT) activity in Caco 2 cells….…….98
Figure 3.8 Effect of light roasted and green bean coffee extracts on Caco 2 cellular GSH
contents with and without H 2O2 treatment……………….....……………..101
Figure 3.9 Effect of light roasted and green bean coffee extracts on Caco 2 cellular
antioxidant enzyme activities with and without H 2O2 treatment……….….104
Figure 3.10 Antioxidant genes expression in Caco 2 cells treated with light roasted, dark
roasted coffee extracts and H 2O2 compared to those in control cells.…..…108
Figure 3.11 Fluorescence emission spectra (350 550 nm) of light roasted and dark roasted
Sugar Serine MRPs extracts………………...………………………..……111
Figure 3.12 UV spectra of light roasted and dark roasted Sugar Serine MRPs extract...111
Figure 3.13 Alpha dicarbonyl compounds in Ara Ser MRPs and Suc Ser MRPs crude
extracts…………………………………….……………………………….115
Figure 3.14 Fluorescence emission spectra (350 550 nm) of light roasted and dark roasted
MRPs extracts and fractions……………………….………………………119
Figure 3.15 Comparison of the UV spectra of light roasted and dark roasted MRPs
extracts and fractions………………………………………………………120
Figure 3.16 Effects of light roasted and dark roasted) Ara Ser MRPs extracts on the
tetrazolium reduction rate in the MTT assay………………………………123
Figure 3.17 Effect of Ara Ser MRPs extracts on glutathione (GSH) content in Caco 2
cells...... 125
Figure 3.18 Effect of Ara Ser MRPs extracts on glutathione peroxidase (GPX) activity in
Caco 2 cells……………………………………………………………...…126
xi Figure 3.19 Effect of Ara Ser MRPs extracts on superoxide dismutase (SOD) activity in
Caco 2 cells……………………………………………………….………..127
Figure 3.20 Effect of MRPs extracts and associated fractions derived from light roasted
Ara Ser MR system on Caco 2 cellular glutathione (GSH) contents after 24 h
of treatment……………………………………………………….…..……129
Figure 3.21 Effect of light roasted (LR) Ara Ser MRP extracts and fractions on Caco 2
cellular antioxidant enzyme activities after 24 h of treatment…...……..….130
Figure 3.22 Antioxidant genes expression in Caco 2 cells treated with light roasted and
dark roasted Ara Ser MRPs compared to those in control cells……….…..134
Figure 4.1 UV vis spectrum of a typical melanoidin and of individual chromophoric sub
structures…………..……………………………………………..……...…137
Figure 4.2 Chlorogenic acids and related compounds according to chemical
characteristics…………………………………………………………..…..140
Figure 4.3 Proposed pathway of H 2O2 formation in coffee brews……………………...154
xii LIST OF ABBREVIATIONS
AAPH 2,2’ azobis(2 amidinopropane) dihydrochloride
ABTS 2,2’ azinobis(3 ethylbenzothiazoline 6 sulfonate)
AP 1 Activator protein 1
Ara Arabinose
ARE Antioxidant response element
BHA Butylated hydroxyanisole
BHT Butylated hydroxytoluene
C+K Cafestol and kahweol
Caco 2 Human intestinal adenocarcinoma cancer cell line
CAT Catalase
CCR NADPH cytochrome c reductase
CFAQ Caffeoylferuloyl quinic acids
CGA Chlorogenic acid
CQA Caffeoylquinic acid
DR Dark roasted
GB Green coffee beans
GPX Glutathione peroxidase
GR Glutathione reductase
GSH Glutathione
GST Glutathione S transferase h Hours
HAT Hydrogen atom transfer
xiii HepG2 Human liver carcinoma cell line
HMF Hydroxymethyl furfural
HPLC High performance liquid chromatography iNOS Inducible nitric oxide synthase
Int 407 Human embryonic intestinal cell line
Keap1 Kelch like ECH associated protein 1
LR Light roasted
MEM Minimum essential medium
MR Maillard reaction
MRPs Maillard reaction products
MTT 3 (4,5 dimethylthiazol 2 yl) 2,5 diphenyltetrazolium bromide
MW Molecular weight
NF κB Nuclear factor kappa B
Nrf2 Nuclear factor erythroid 2 p45 subunit related factor 2
• O Superoxide radicals 2
ONOO Peroxynitrite radical
ORAC Oxygen radical absorbance capacity
PBS Phosphate buffer saline pCoA p coumaric acid
PCR Polymerase chain reaction
PR Reducing power
• RO Peroxyl radicals 2
xiv ROS Reactive oxygen species
SD Standard deviation
Ser Serine
SET Single electron transfer
SOD Superoxide dismutase
Suc Sucrose t BOOH tert butylhydroperoxide
TE Trolox equivalents
TEAC Trolox equivalent antioxidant capacity
xv ACKNOWLEDGEMENTS
My graduate study was a journey with my supervisor and committee, my parents, my grandparents, lab colleagues, graduate secretaries and many friends from UBC Bible study group. They are the people who make this journey colorful, enjoyable and unforgettable, and finally to fruition.
My supervisor, Dr. David Kitts, has a special way to keep me going. He told jokes to encourage me when I fell down, and treated me for coffee when I accomplished even little things. He was always willing to help me, and he never pushed me too much. He said: when you are happy, I am happy. I would like to thank Dr. Kitts for his care, guidance, patience and trust. Especially, I am very thankful for the countless hours he has spend helping me with the scientific writing. Dr. Scaman always has a smile on her face when she saw me. I can feel the encouragement and care through the smile. I appreciate her time to answer my questions regarding to the statistical analysis, and especially thank her for the concern and understanding of the progress of my graduate study. I want to give special thanks to Dr. Adams for allowing me to use the equipment in his lab. I also want to thank him for making the time to my meetings and replying my emails very quick.
There were sunny days and rainy days during the journey. However, no matter what kind of day, my grandma and my parents were with me and supported me with all they could.
Because of them, I was able to run through the whole journey. Thank you very much for your prayers! Grandma! Thank you very much! Dad! Mom! I love you! I am heartily thankful to my grandpa, Don Smith, and grandma, Elaine Smith, whose encouragement, love and support from the beginning to the last, enabled me to stay in this foreign country with joy and happiness. My grandma is a good listener and advisor. I shared many things
xvi with her, things that I was happy and unhappy with. I would like to thank grandma for listening to my problems and always staying on my side. I would like to extend great thanks to Shaowei Dong for his constant love and support, and those delicious dishes that he made for me. I would also like to give special thanks to Andrea Goldson, who helped me with research problems, revise my writings, and took me to wonderful events and activities, which are all good memories of my graduate study. She did so much for me. I would like to give my deepest thanks to Andrea. I am also appreciative of Fanchui Gang, who taught me how to use Endnote and shared his knowledge of chemistry. I am grateful for working in Dr. Kitts’ lab with an excellent team of graduate students and lab technicians. I would like to thank Ingrid Elisia, Xiumin Chen, Alexandra Tijerina Saenz,
Monica Purnama, Steve Tomiuk, Minh Huynh and Katie Hu for teaching me techniques, helping me with research problems and giving me guidance for graduation. Also, I would like to thank Kirsten Cameron, Lia Maria Dragan, Allison Barnes, Val Skura and Pedro
Aloise for their help, support and hard work. This thesis would not have been possible without the prayers from UBC Bible study group. I would like to give sincere thanks for their prayers. Lastly, I would like to give my regards and blessings to all of those who supported me in any respect during the completion of my project.
xvii
CHAPTER I
OVERVIEW: GENERAL INTRODUCTION, LITERATURE REVIEW, AND
RESEARCH HYPOTHESES AND OBJECTIVES
1 1.1 GENERAL INTRODUCTION
The role of food and its components on human health continues to be a keen topic of
interest to both the lay public and academics. The potential of forming beneficial or
harmful products in food as a result of food processing is a major area of investigation by
food toxicologists. One particular reaction that has received continuing interest for more
than 100 years is the Maillard, or browning reaction. This reaction takes place during the
thermal processing of food and involves the condensation of amino groups from amines,
amino acids, peptides, or proteins with carbonyl groups from sugars or fatty acids
(Maillard, 1912; Hodge, 1953). The reaction develops into a complex network of
chemical intermediate products, including fluorescent, color and flavor compounds, and polymerized brown end products, all herein referred to as Maillard reaction products
(MRPs) (Hodge, 1953). MRPs can be divided into two classes; namely the low molecular
weight colored compounds that consist of four linked ring structures, with molecular
weights below 1 KDa, and the high molecular weight MRPs, which are colored polyphenolic structured compounds (Arnoldi et al. , 1997; Hofmann, 1997, 1998a; Ames et al. , 1999a). The high molecular weight MRPs, termed melanoidins, have a molecular weight up to 300 KDa (Ibarz et al. , 2009).
Besides the sensory properties attributed to MRPs, some negative aspects of this reaction
also exist, including the destruction of essential amino acids, a decrease in digestibility of proteins, and the potential production of products with carcinogenic, mutagenic and toxic potential; all of which can have an impact on both the quality and safety of heated foods
(OBrien and Morrissey, 1989). On the other hand, however, some MRPs have been
2 demonstrated to have health promoting properties. Melanoidins, for example, recently
have been shown to possess antioxidant activity (Wijewickreme and Kitts, 1997, 1998a;
Delgado Andrade et al. , 2005), antimicrobial activity (Rufian Henares and Morales,
2007a), antihypertensive activity (Rufian Henares and Morales, 2007c), chemopreventive and antimutagenic properties (Powrie et al. , 1986; Faist et al. , 2001; Somoza et al. , 2003),
as well as prebiotic effects (Ames et al. , 1999b).
MRPs are an abundant group of compounds that also exist in coffee brews and therefore
represent a significant part of the diet for those that consume coffee beverages. High
molecular weight melanoidins (MW>10KDa) derived from coffee have antioxidant properties that involve metal chelating of prooxidants (Wijewickreme and Kitts, 1998b;
Morales et al. , 2005), free radical scavenging of peroxyl radicals and hydroxyl radicals
(Morales and Jimenez Perez, 2004; Morales, 2005), and other free radicals (Borrelli et al. ,
2002). In line with the chemical antioxidant activity, coffee melanoidins have also been
shown to protect human hepatoma HepG2 cells against oxidative damage induced by
tert butylhydroperoxide (Goya et al. , 2007). However, a dose dependent reduction of
glutathione (GSH) content in HepG2 cells was also observed after 24 h coffee
melanoidins treatment (Goya et al. , 2007). The mechanism underlying this observation is
unknown. The question remains as to whether MRPs that show antioxidant activity in
chemical assays, will also function as antioxidants in biological systems.
Relatively little research has been dedicated to study the antioxidant properties of low
molecular weight MRPs (MW<1KDa), derived from coffee brews. One study found that
low molecular weight coffee components (MW<1KDa) possess higher antioxidant
activity compared to the high molecular weight components (Somoza et al. , 2003), which
3 indicates that the low molecular weight MRPs derived from coffee may have higher antioxidant activity compared to the high molecular weight melanoidins. It is still unclear
if there is a relationship between the antioxidant activity of MRPs and the related
molecular weights.
Caco 2 cells derived from human colon adenocarcinoma cells are widely used to model
the small intestine for investigating the effects of food components on cell function and
metabolism. These cells are often used to examine the biological response to an oxidative
stress and mitigation by nutritional antioxidants (Baker and Baker, 1993; Cepinskas et al. ,
1994; Manna et al. , 1997; Wijeratne et al. , 2005). The activity and genetic expression of
antioxidant enzymes in Caco 2 cells have been reported to change with time after
confluence (Baker and Baker, 1992). Therefore, both homogeneously undifferentiated (at
subconfluence) and 100% confluence Caco 2 cells were used in this thesis to study the
oxidative stress responses induced by both coffee and model MRPs.
This research thesis is composed of two experiments. Experiment I attempted to
characterize and compare the antioxidant properties of light roasted and dark roasted
coffee, and related fractions that have different molecular weights. The biological effects
of coffee extracts on the cellular antioxidant status in Caco 2 cells were also investigated.
The objectives for Experiment II were to evaluate the antioxidant activity of MRPs
derived from coffee brews and to further explore the underlying antioxidant mechanisms
associated with coffee MRPs. The biological effects of MRPs derived from coffee on the
cellular antioxidant defense in Caco 2 cells were also investigated. Finally, human
oxidative stress and antioxidant defense PCR array was used to gain an understanding of
changes in the antioxidant gene expression in Caco 2 cells after coffee extract treatment.
4 This experiment provides an insight into the mechanisms of antioxidant status modulatory effects associated with coffee constituents at the molecular level.
5 1.2 LITERATURE REVIEW
1.2.1 Oxidative stress and antioxidants
1.2.1.1 Reactive oxygen species and oxidative stress
Oxygen is an essential requirement for normal growth and metabolism of the body.
However, related products of cellular respiration, often referred to as reactive oxygen species (ROS), possess a tremendous potential for toxicity which is manifested by
oxidation of important cellular constituents that can eventually result in cell death. ROS
are generated endogenously by autoxidation and through cellular metabolic reactions that involve both mitochondria and peroxisomes, not to mention, many cytosolic enzymes and
non enzymatic systems (Sies, 1993). In addition, exposure to exogenous factors, such as
ultraviolet light, radiation, chemotherapeutics, smoking and some specific environmental toxins will also trigger the production of ROS (Leanderson and Tagesson, 1990; Sies,
1993). ROS attack lipids, exciting chain reactions that can cause cumulative oxidative damage. Since many studies indicate ROS to be an underlying cause for ageing, chronic disease and death (Raha and Robinson, 2000), there is a continuous requirement for the inactivation of ROS within the body. High doses and/or inadequate removal of ROS will result in oxidative stress (Sies and Cadenas, 1985), a condition which has been proposed to initiate mutagenesis, carcinogenesis and cardiovascular disease (Waris and Ahsan,
2006; Valko et al. , 2007).
6 1.2.1.2 Antioxidant mechanisms
The exposure of cells and organ systems to a high partial pressure oxygen environment
will result in oxidative stress. Survival from a hyperbaric state is possible through the
action of strategically located enzymatic and non enzymatic antioxidants, and by the continued replacement and repair of oxidative damaged tissue macromolecules. The term
“antioxidant” can therefore be used to describe any substance that delays or inhibits oxidative reactions, albeit the ultimate effectiveness on removing oxidative stress will differ (Kitts, 1997).
1.2.1.2.1 Non enzymatic and enzymatic antioxidants
A cellular antioxidant defense system consists of a collective function of non enzymatic and enzymatic antioxidants that work in concert to reduce the potential toxicity of ROS.
Table 1.1 provides an overview of some antioxidants that have received interest from scientists and characterizes specific antioxidant defense mechanisms (Sies, 1993; Yuan and Kitts, 1997). These include: (1) the scavenging of free radicals and singlet oxygen
(e.g. vitamin E and superoxide dismutase), (2) the reduction of hydroperoxides (e.g. glutathione peroxidase and catalase), (3) the removal of metal catalysts (prooxidants) from the site of action (e.g. proteins and chelating agents).
1.2.1.3 Gene regulations by oxidative stress
The ability of cells to cope with, or prevent, the damage caused by oxidative stress is an
important component of cellular, and by extension whole body homeostasis. In human
cells, gene expression is modulated by ROS (Valko et al. , 2007). This modulation has been observed in response to both direct and indirect oxidative challenge and involves
7 changes at many levels that include transcription, mRNA stability, and signal
transduction (Crawford et al. , 1988; Devary et al. , 1991; Wang et al. , 1996; Hartsfield et al. , 1997). Numerous specific genes related to the enzymatic antioxidant defense system have been identified. These include genes that encode glutathione peroxidases (GPX), peroxiredoxins (PRDX), superoxide dismutases (SOD), and oxidative stress responsive genes, not to mention other genes that are involved in ROS metabolism. Modest inductions by oxidative stress of enzymatic antioxidant mechanisms, such as SOD, GPX, or catalase (CAT), have been observed in mouse muscle cells (Franco et al. , 1999).
Studies have found that several protooncogenes, for example, c fos , c myc, and c jun , were induced by ROS, such as hydrogen peroxide (Crawford et al. , 1988; Devary et al. ,
1991; Nose et al. , 1991). These genes are critical to cellular growth and differentiation and an onset of an aberrant expression may potentially result in cancer (Zheng and
Hendry, 1997). Oxidant/antioxidant responsive elements (ARE) have been identified in the promoter region of several genes, which include glutathione S transferase (GST) Ya subunit, c fos , c jun , heme oxygenase and NAD(P)H:quinine oxidoreductase (Rushmore and Pickett, 1993; Venugopal and Jaiswal, 1998). These genes are stimulated at the transcriptional level by hydrogen peroxide. Reports have identified an element in the
GST Ya subunit that is bound and activated by a series of antioxidant compounds
(Nguyen et al. , 1994). Interestingly, the affinity to stimulate transcription by antioxidants is based on how well they produce critical levels of ROS (Crawford, 2002). Several important transcriptional factors have been identified that are mediators of oxidative stress (Hancock et al. , 2001). These factors are induced, or activated, by ROS and then bind and activate those genes that are involved in the overall cellular antioxidant defense
8 systems. Most notably, these include nuclear factor kappa B (NF κB) and activator protein 1 (AP 1). These genes are also excellent biomarkers for assessing cellular antioxidant defense systems, and represent valuable potential targets in the treatment of oxidative stress related diseases.
Table 1.1 Example of antioxidant defense systems (Sies, 1993; Yuan and Kitts, 1997) System Functionality Non enzymatic Albumin binds Fe, Cu ions Ascorbate (vitamin C) electron donor , singlet oxygen quencher, regenerate α tocopherol radical Bilirubin plasma antioxidant Flavonoids plant antioxidants Glutathione (GSH) thiol group maintain redox potential Lycopene electron donor , singlet oxygen quencher Ubiquinol 10 radical scavenger Urate radical scavenger Uric acid free iron binding α tocopherol (vitamin E) radical chain breaking: electron donor, hydrogen donor, free radical scavenger, singlet oxygen quencher β carotene electron donor , singlet oxygen quencher Enzymatic (direct) Catalase (CAT) mainly located in cellular peroxisomes and to some in the cytosol; catalyzes the reduction of hydrogen peroxide. GSH peroxidases (GPX) plasma, intracellular. Reduce hydrogen peroxide and lipid peroxides to water and lipid alcohols. Superoxide dismutases (SOD) plasma, milk, cytosol, mitochondria. Contain redox metals in the catalytic center and convert dismutase superoxide radicals to hydrogen peroxide and oxygen. Enzymatic (ancillary enzymes) Conjugation enzymes glutathione s transferase, UDP glucuronosyl transferases: conjugates xenobiotics and alkylating agents with GSH GSSG reductase maintain GSH levels NADPH supply NADPH for GSSG reductase NADPH quinoe oxidoreductase two electron reduction Repair systems DNA repair systems oxidized protein turnover oxidized phospholipid turnover Transport systems GSSG export Thioether (s conjugate) export
9 1.2.2 Maillard Reaction (MR)
The Maillard reaction (MR) occurs quickly during heating and was first reported by L.C.
Maillard in 1912. It is a complex series of non enzymatic reactions that involves free
amino groups reacting with carbonyl groups that result in a browning reaction. MR is one
example of a non enzymatic browning reaction that is very important in many food
systems and produces desirable attributes such as flavour, texture and color of food.
Many intermediate products with bioactive properties are also generated during the
Maillard reaction. These may include potential carcinogens, mutagens, antimutagens,
antioxidants, allergens and antiallergens (Friedman, 2005), albeit considerable
inconsistency in the scientific literature exists.
1.2.2.1 Chemistry of Maillard Reaction (MR)
The complete chemical description of the MR is yet to be fully defined. The earliest
systematic review of the reaction scheme was put forward by Hodge in 1953, and further
modified by Reynolds in 1969 and Mauron in 1981. Basically, the reaction was divided
into three stages which are:
(1) The initial stage, which consists of sugar amine condensation and Amadori or Heyns
rearrangement, forming a Schiff base.
(2) The intermediate stage, which consists of sugar dehydration and fragmentation, as
well as amino acid degradation. Many low molecular weight intermediate compounds are produced during this stage. For example, highly reactive α amino carbonyl compounds
are formed by Strecker degradation, the third reaction in the formation of MRPs. In this
reaction, condensation of these intermediate compounds produces heterocyclic
10 compounds, which contribute to many flavours in heated food, such as coffee. Some
fluorescent compounds and brown pigments also occur, but at very low concentrations at
these particular stage.
(3) The final stage of the MR is a polymerization reaction that produces high molecular
weight, colored end products. These are referred to specifically, as melanoidins in food systems and advanced glycation end products (AGEs) in body tissues.
1.2.2.2 Chemistry of Maillard reaction products (MRPs)
Maillard reaction products (MRPs) consist of a vast number of reaction products. In general, low molecular weight MRPs are very important in flavor and off flavor production, while high molecular weight MRPs/melanoidins are the ultimate end products of the reaction. Attempts to summarize the proposed structure of melanoidins
was made by Goya et al. (Goya et al. , 2007) and included different end products, such as:
(i) Low molecular weight colored substances that crosslink with free amino groups of
lysine or arginine in proteins; (ii) units of furan and/or pyrroles that react through polycondesation reactions to form melanoidin repeating units; (iii) the melanoidin
chemical skeleton, which is mainly built up from sugar degradation products formed in
the early stages of the reaction, and often polymerized and cross linked by amino
compounds. Since the composition of MRPs is greatly influenced by several factors, such
as the ratio and type of amino compounds, together with the presence of reducing sugars, pH, temperature, time, and water activity (Wijewickreme and Kitts, 1997), it is expected
that the final composition of MRPs will reflect the complex reactions that are involved in
the multiple chemical schemes describing a variety of potential products.
11 Spectrophometric measurements are commonly used to characterize and quantitate the
generation of complex MRPs. Broad spectral peaks occurring between 250 nm to 350 nm
are often associated with low molecular weight MRPs (Jing and Kitts, 2003). Some
compounds derived from early stage MRPs generation, including pyrazines and
hydroxymethyl furfural (HMF) compounds, are detected near the maximum absorbance
at 280 nm (Lerici et al. , 1990; Ames et al. , 1999a). The alkaline degradation of reducing
sugars leads to the generation of chromophores at both 210 nm and 265 nm. Maximum
absorption at 265 nm has been attributed to the presence of α dicarbonyl intermediates
(Jing and Kitts, 2003). Polymerization of the intermediates occurs at the late stages of the
MR with the formation of melanoidins that are detectable in the visible region. A single
wavelength measurement of brown pigments at 420 nm is frequently used to measure the
rate and extent of the final stage of the Maillard reaction (Morales and Jimenez Perez,
2004).
The color parameters provided by tri stimulus colorimetry are also commonly applied to
indicate the visual color attributed to non enzymatic browning (Morales and van Boekel,
1998; Morales and Jimenez Perez, 2001). Chemical analyses of the brown pigments (or buff orange) has confirmed the presence of furans, pyrroles, and pyridines (Rizzi, 1997).
Pyrazine formation was related to color formation, and as pyrazine products increased the
color of the MRPs changed from colorless to yellow, then to brown and finally to darker brown pigments (Wong and Shibamoto, 1996). Morales and Jimenez Perez (Morales and
Jimenez Perez, 2001), examined the heating of model MRPs at 100 ºC for 24 h that
included glucose alanine (GA), glucose glycine (GG), glucose lysine (GL), lactose
alanine (LA), glucose glycine (LG), and lactose lysine (LL) and recorded changes in the
12 L, a, b tri stimulus coordinates. The lightness indicator L decreased significantly during
heating in these model systems, which indicates increased darkness at the final stage of
the Maillard reaction. A net increase in a yellow brown color was observed during the first hours of heating before reaching a maximum. This was followed by a color change to orange brown, even purplish red for GL and LL MRP samples at higher heating times.
GL and LL systems produced the darkest color. High concentrations of sugars in the open chain form have been found to brown faster and more intensely (Boekel, 2001). Color formation is therefore due to both the presence of low molecular weight and the high molecular weight MRPs (Ames, 1992). Other workers suggested that the redness parameter, a, may be a reliable indicator of acrylamide levels, which are generated under very specific MR conditions and represent harmful intermediates in certain thermally processed foods, such as fried potatoes (Gokmen and Senyuva, 2006).
While the development of color is an important feature of the MR, some studies have placed emphasis on the generation of fluorescent MRPs. It has been suggested that
different MRPs with fluorescent properties are related to increased heating conditions,
such as at prolonged heating (Morales and Jimenez Perez, 2001). Some fluorescent
MRPs are involved in the formation of colored MRPs and may be the precursors of brown pigments (Leclere and Birlouez Aragon, 2001). The fluorescent compounds
mentioned above did not follow the same time dependent trend as colored compounds in
defining the MR model systems (Morales and Jimenez Perez, 2001). Fluorescent
molecules are stable with prolonged heating, whereas complexes that are brown will
change almost linearly with the duration of heating time (Morales and Jimenez Perez,
2001).
13 1.2.2.3 Antioxidant properties of MRPs
MPRs, especially melanoidins present in processed food and generated in model systems
have been intensively studied in recent years. Evidence for an antioxidant role for MRPs is supported by many in vitro and some in vivo studies (Mastrocola and Munari, 2000;
Faist and Erbersdobler, 2002; Delgado Andrade et al. , 2005; Kitts and Hu, 2005;
Michalska et al. , 2008). Heating glucose with amino acids has resulted in a remarkable
scavenging activity towards hydroxyl radical (Kawane et al. , 1999). Several heterocyclic
MRPs, which are major flavour compounds, show antioxidant activity by inhibiting
hexanal oxidation and lipid peroxidation, and scavenging thyrosyl radicals (Macku and
Shibamoto, 1991). Melanoidins from the glucose glycine model system exhibited
antioxidant properties by quenching ROS (Wagner et al. , 2002). It has also been reported that melanoidins prepared from a xylose glycine model system have antioxidant activity comparable to BHA and BHT (Hayase et al. , 1999). Furthermore, MRPs from a glucose
tryptophan model system can exhibit a synergistic effect with tocopherol in inhibiting
lipid autoxidation (Chiu et al. , 1991). Studies indicate that the antioxidant activity of
MRPs is depended on the type of sugar (Wijewickreme and Kitts, 1997; Sun et al. , 2006;
Chen and Kitts, 2008b). It has been shown that the configuration of OH group on carbon
moieties C 3 and C 4 are important for the formation of MRPs and related antioxidant
activities (Sun et al. , 2006). MRPs can also exert prooxidant activities in some cases. For
example, glucose lysine model MRPs generate free radicals in the presence of trace
amounts of iron, which in turn causes the degradation of hyaluronan (Deguine et al. ,
1998). Other studies have shown that the fructose lysine model MRPs exhibit more
14 prooxidant and genotoxic activities compare to glucose lysine model MRPs in the presence of copper ions (Wijewickreme and Kitts, 1997).
The radical scavenging activity of MRPs can also progressively increase with the
intensity of heat treatment and the development of browning (Murakami et al. , 2002).
The antioxidant property of MRPs therefore occurs to some extent in the later stage of the
MR, or from the generation of melanoidins. However, other studies have reported that browning cannot be directly related to the free radical scavenging properties of MRPs
formed over prolonged heating conditions (Morales and Jimenez Perez, 2001; Jing and
Kitts, 2002). For example, in some cases, fluorescence measurement of heated MR
system is correlated better with free radical scavenging activities (Morales and Jimenez
Perez, 2001). In MR model systems, where the development of melanoidins was the final
outcome, antioxidant activity of MRPs derived from the same sugar or same amino acid
model systems, was inversely related to the fluorescent intensity (Chen and Kitts, 2008b).
Some studies have also found that the high molecular weight MRPs, which contribute to
the color pigments, also show antioxidant activities (Monti et al. , 1999), while others
found the antioxidant activity occurred mainly within the intermediate and low molecular
weight MRPs (Nienaber and Eichner, 1995). It can be deduced that color and fluorescent properties of MRPs are useful indicators of the different stages of the Maillard reaction
and can be used as indicators of high molecular weight and low molecular weight MRPs
formation, but may not absolutely reflect antioxidant capacity potential.
The chemical antioxidant property of MRPs is well accepted and has important
applications to the food industry. However, the effects of MRPs on the antioxidant
enzyme activity have not always been found to be desirable. Former studies have
15 reported that glutathione reductase (GR) and catalase (CAT) activities, and glutathione
(GSH) content in human lymphocytes were decreased when exposed to MRPs derived
from different sugar lysine model systems (Yen et al. , 2002). The activities of GR, CAT
and ascorbate peroxidase (APX) decreased in mung bean seeds in proportion to the
increase of MRPs during storage (Murthy et al. , 2002). Sugar lysine MRPs inhibited the
antioxidant enzyme activity of superoxide dismutase (SOD), CAT, and glutathione peroxidase (GPX), and the total GSH content in human intestinal epithelial Caco 2 cells, while sugar casein model MRPs decreased SOD, GPX, GR activities in Int 407 cells and had no effect on Caco 2 cells (Jing and Kitts, 2004b). A study showed that the dicarbonyl compound, methylglyoxal, generated during the early stage of the Maillard reaction, can
inhibit GPX activity by binding to GSH binding sites (Park et al. , 2003). Feeding mice
methylglyoxal significantly decreased liver SOD, glutathione S transferase (GST), CAT,
glyoxalase I and II antioxidant enzyme activities and was associated with a decrease in
GSH content, along with an increase in lipid peroxidation. It was suggested that
methylglyoxal generates free radicals, which in turn lowers the antioxidant status in
animals (Ueda et al. , 1998). Finally, one study found that a MRP rich diet, which had
antioxidant activity in vitro , had no effect on modifying the oxidative status in healthy
humans (Seiquer et al. , 2008). There is very little in vivo data to indicate an antioxidant
defense mechanism for MRPs in animals, and human intervention trials (Kitts et al. ,
1993). Thus the question remains whether dietary intake of these compounds can exert an
antioxidant effect in the human body beyond that of the gastrointestinal tract.
16 1.2.2.4 MRPs and chemoprotective enzymes
MRPs can also be recognized as xenobiotics; a term which classifies compounds that are
not formed endogenously and require detoxifying mechanisms to protect the organism
from harmful effects (Somoza, 2005). These detoxifying mechanisms collectively
contribute to a chemopreventive potential. Most chemopreventive, non endogenously formed agents act by modulating the Phase I carcinogen activating enzymes and Phase II detoxifying enzymes. Phase I metabolic transformations include reduction, oxidation, and hydrolytic reactions, while Phase II transformations act through conjugation reactions of the xenobiotics, or on Phase I metabolites. A decrease in Phase I enzyme activity and associated increase in Phase II enzyme activity are considered events that have the most effective chemopreventive potential (Somoza, 2005).
Phase I NADPH cytochrome c reductase (CCR) and phase II GST in Caco 2 cells have been shown to decrease after incubation with low molecular weight (<10 KDa) or high molecular weight (>10KDa) glucose glysine melanoidins (Hofmann et al. , 2001). Similar
results were found for a glucose casein model system, where GST activity in Caco 2 cells
was decreased after exposure to nondialysed glucose/casein melanoidins (Faist, 2001).
These results also showed that the effects on CCR and GST were mediated by both high
molecular weight and low molecular weight MRPs. However, low molecular weight
compounds were more effective than high molecular weight compounds (Hofmann et al. ,
2001). Also, methyglyoxal, isolated from the low molecular weight MRPs fraction and
tested on Caco 2 cells, was shown to increase the activity of CCR and decrease the
activity of GST (Hofmann et al. , 2001). In an animal study, mice fed a diet containing glucose lysine MRPs exhibited a significant decrease of Phase I hydrocarbon
17 hydroxylase (AHH) and Phase II UDP glucuronyltransferase (UDP GT) activities in the
small intestine mucosa (Kitts et al. , 1993). Generally, the chemopreventive effect of modeled MRPs in these studies was not overly promising. However, further studies were also carried out in order to see the effects of food derived MRPs on Phase I and Phase II enzymes. The chemopreventive action of bread crust on cultured Caco 2 cells resulted in an induction of GST and reduced CCR (Lindenmeier et al. , 2002). These results were
confirmed by animal feeding studies. When bread crust was fed to rats at a moderate,
human diet equivalent intake for 15 days, the activities of Phase II GST and UDP GT in
the liver increased, and the total antioxidant capacity in the plasma was also enhanced
(Somoza et al. , 2005). These studies also demonstrated that pronylated amino acids and proteins, as part of melanoidins can act as antioxidant and chemopreventive agents in
vitro and in vivo . Another chemopreventive compound formed during heat treatment was
identified in roasted coffee, where pronylated amino acids and proteins seemed to be present at very low amounts. N methylpridinium was shown to have strong
chemopreventive effects on modulating Phase II enzymes both in vitro and in vivo
(Somoza et al. , 2003).
1.2.3 Coffee – a source of MRPs
Coffee is one of the most popular beverages consumed in the world, and is known for its
desirable taste and aroma, stimulant effects and many potential health related benefits.
Recently, an increased number of papers have been published on various potential health benefits of coffee consumption (Tavani and La Vecchia, 2004; Ranheim and Halvorsen,
2005; van Dam and Hu, 2005; Cadden et al. , 2007; Gomez Ruiz et al. , 2008). Many
18 studies have shown that coffee consumption is associated with a reduced risk of several
chronic diseases (Giovannucci, 1998; Tavani and La Vecchia, 2004; van Dam and Hu,
2005; Barranco Quintana et al. , 2007; Cadden et al. , 2007; Larsson and Wolk, 2007).
Various physiological and pathological responses can be attributed to the bioactive compounds, including caffeine, chlorogenic acids (CGA), Maillard reaction products
(MRPs) and diterpenes kahweol and cafestol (K+C). Table 1.2 reports the overall chemical composition of green beans and roasted coffee beans (Arya and Rao, 2007).
Table 1.2 Composition of green and roasted coffee (adopted from (Arya and Rao, 2007)) Constituent Green (%DB) a Roasted (%DB) b Hemicellulose 23.0 24.0 Cellulose 12.7 13.2 Protein (non alkaloid N) 11.6 3.1 Fat 11.4 11.9 Chlorogenic acids 7.6 3.5 Sucrose 7.3 0.3 Lignin 5.6 5.8 Caffeine 1.2 1.3 Trigonelline 1.1 0.7 Reducing sugars 0.7 0.5 Unknown 14.0 31.7 Total 100.0 100.0 a Dry Green Beans. b not corrected for dry weight roasting loss, which varies from 2 5%.
1.2.3.1 Composition of coffee bioactive components
1.2.3.1.1 Caffeine
Caffeine content in coffee beverages can be quite variable, depending on the type and source of coffee beans, roasting method and how the coffee is prepared (Barone and
Roberts, 1996; Harland, 2000; McCusker et al. , 2003). Robusta beans have a relatively
higher caffeine content than Arabica (Charrier, 1975). Dark roasted coffee contains less
19 caffeine than coffee made from light and medium roasted beans (Anon, 2004). The
caffeine content of coffee has shown to vary significantly between brands and the day to day serving frequency (McCusker et al. , 2003). See Table 1.3.
Table 1.3 Caffeine content of different coffee beverages Coffee Caffeine (mg) in 8 oz serving Brewed 135 Ground roasted, percolated 118 Ground roasted, drip 180 Instant 106 Starbucks espresso 280 Starbucks, mocha, latte, Americano 35 Starbucks regular 130 Maxwell House regular 110 Big Bean regular 82 Data from (Barone and Roberts, 1996; Harland, 2000; McCusker et al. , 2003)
Caffeine is absorbed in the stomach and small intestine and metabolized primarily in the
liver (McCusker et al. , 2003). It is almost completely absorbed and distributed to all tissues, including the brain due to its relatively small size and optimal hydrophobic character. The plasma half life of caffeine ranges from 2.3 to 12 h, depending on the physiological or health condition of the individual (Baselt, 2002). Peak caffeine plasma concentrations occur at 45 min to 2 h after ingestion (Ellenhorn and Barceloux, 1988).
Caffeine appears to exert most of the biological effects through the antagonism of the potent endogenous neuromodulator, adenosine (Dunwiddie and Masino, 2001). The effect of caffeine is generally stimulatory, including central nervous system stimulation, acute elevation of blood pressure, increased metabolic rate, and diuresis (Carrillo and
Benitez, 2000).
20 1.2.3.1.2 Chlorogenic acids (CGA)
Chlorogenic acids (CGA) are abundant phenolic compounds present in coffee, with
caffeoylquinic (CQA), feruloylquinic (FQA), and dicaffeoylquinic (diCQA) acids being the major subclasses. Depending on the coffee bean cultivar, green coffee beans contain between 6 14 % CGA on a dry matter basis (Farah and Donangelo, 2006). It has been
shown that the CGA concentration in Arabica green bean extracts varied between 16.6 %
to 22.4 % (w/w) due to different extraction procedures (with water) (Budryn et al. , 2009).
During roasting CGA undergoes a progressive destruction and transformation (Figure 1.1)
(George et al. , 2008). Nevertheless, coffee beverages are still a major dietary source of
CGA. In roasted Arabica coffee extracts, CGA ranged from 2.6 % to 15.8 % (w/w),
depending on the roasting degree and extraction methods (e.g. water) (Budryn et al. ,
2009). It has been estimated that one cup (240 ml, 8 oz) of ground roasted Arabica coffee
contains 80 230 mg CGA, compared to 80 400 mg in a cup (240 ml, 8 oz) of Robusta
coffee. Instant coffee can provide between 35 110 mg CGA per gram of soluble powder
(Farah and Donangelo, 2006).
A recent study indicated that all major CGA in coffee are bioavailable and are absorbed
and/or metabolized differently in humans (Monteiro et al. , 2007). They reported that
there are two major temporal absorption patterns of CGA after coffee consumption,
which suggested an early absorption in the stomach followed by absorption throughout
the small intestine (Monteiro et al. , 2007). The C max (maximum plasma concentration) of total CGA was found to vary from 4.7 to 11.8 mol/L, among six individual human subjects and T max (time corresponding to C max ) for total CGA varied significantly between individuals (from 1 to 4 h) (Monteiro et al. , 2007). Chlorogenic acids were also
21 shown to be metabolized by the liver and gut microflora into various aromatic acid
metabolites (Gonthier et al. , 2003; Mateos et al. , 2006). Enterohepatic circulation of
CGA has been observed for up to 48 h after phenolic intake, suggesting that CGA
undergoes a gradual utilization and excretion in humans (Cremin et al. , 2001). The biological properties of dietary CGA will depend on the whole body kinetic flux of the phenolic acid which in turn involves absorption, metabolism, distribution and interaction
with target tissues (Cremin et al. , 2001; Monteiro et al. , 2007).
Chlorogenic acid
+ Quinic acid Caffeic acid Slow Degradation Rapid Degradation
+ + + +
Catechol 4-ethyi Catechol Hydro quinone Catechol Pyrogallol Gallic acid
Figure 1.1 CGA degradation during roasting of coffee bean (George et al. , 2008)
1.2.3.1.3 Maillard reaction prducts (MRPs) in coffee
During the roasting process of coffee, carbohydrates and protein are degraded and the
Maillard reaction that occurs leads to the formation of flavour and colored products
(Oosterveld et al. , 2003). These MRPs are responsible for the development of the
characteristic brown color and the basic taste of bitterness and astringency common to
22 coffee. The MRPs that are regarded as important contributors to the coffee flavour are the volatile aroma compounds (Yanagimoto et al. , 2002). During roasting, phenolics, especially CGA are partially degraded and bound to MRP polymer structures, thus contributing to some extent to the brown Maillard products (Delgado Andrade et al. ,
2005; Bekedam et al. , 2008a; Bekedam et al. , 2008b). Studies have shown that melanoidins make up 25 % (w/w) of coffee dry matter (Borrelli et al. , 2002), and the concentration increases with increased roasting time (Sacchetti et al. , 2009). It has been shown that arabinogalactan is the most abundant sugar present in the melanoidin rich coffee fractions, and that the residual amount of this sugar is affected by roasting, with a consequent loss of arabinose (DeMaria et al. , 1996; Bekedam et al. , 2008a). Researchers
(Oosterveld et al. , 2003) showed that coffee polysaccharides are degraded during roasting and may be involved in MRP formation. In addition, studies have shown that amino acids present in coffee beans are degraded during roasting, and that the nitrogen from these amino acids may end up in melanoidin structures (Macrea, 1985; DeMaria et al. , 1996).
Arginine, lysine, serine, threonine, histidine and asparagine have also been shown to be significantly reduced during the roasting process of coffee beans (Macrea, 1985;
Bekedam et al. , 2006). Some researchers found that serine was the most affected amino acid during the roasting process, which also was suggested to be an important flavour precursor in coffee (DeMaria et al. , 1996). Coffee proteins, especially those that contain highly reactive ε amino, thiol, or methylthiol groups, undergo chemical changes upon roasting and are likely to be involved in melanoidin formation (Rizzi, 1999; Bekedam et al. , 2006; Bekedam et al. , 2007).
23 Some products in the initial stage of the Maillard reaction (e.g. Amadori rearrangement product, ARP) are degraded via different pathways (Ames, 1992; Anese and Nicoli,
2003), thus, leading to the formation of reductones and furfurals. In vivo , these products are absorbed by diffusion and metabolized by the colonic microbiota (Erbersdobler and
Faist, 2001). Most metabolic transit data on melanoidins has been obtained in rats (Faist and Erbersdobler, 2001). Generally, melanoidins, of any source are characterized as having a low digestibility and bioavailability (Borrelli and Fogliano, 2005), with the relatively small fraction absorbed being speculated to be utilized to low degree since they are excreted in the urine in a slightly modified or unmodified form (Erbersdobler and
Faist, 2001).
1.2.3.1.4 Cafestol and kahweol (C+K)
Ditepene cafestol and kahweol (C+K) represent the major part of the unsaponifiable lipid fraction present in coffee beans. Commercial ground roasted coffees contain about 1%
(w/w) of diterpenes (Urgert et al. , 1995). These diterpenes comprise up to 10 15% of the lipid fraction of roasted coffee beans (Lercker et al. , 1995). The brewing method is a major determinant of diterpene content in coffee beverages (Urgert et al. , 1995; Gross et al. , 1997). Diterpenes are extracted from ground coffee during brewing, but are mostly removed by paper filters. Turkish coffee, Boiled, and French press brews contain relatively high levels of C+K, while filtered, percolated, and instant coffee contain low levels of C+K (Urgert et al. , 1995; Gross et al. , 1997). Studies performed in ileostomy patients indicate that about 70% of the C+K in unfiltered coffee is absorbed intestinally
(De Roos et al. , 1998). Only a small part of the diterpenes is excreted in urine, which
24 indicated an extensive metabolism of C+K in human body (Ratnayake et al. , 1993;
Urgert et al. , 1996).
1.2.3.2 Coffee as a source of dietary antioxidant
1.2.3.2.1 Antioxidant intake in human diet
Coffee has been reported to have high antioxidant activity, which may be of great benefit in improving the quality of life of consumers by preventing, or postponing, the onset of many age related degenerative diseases. Researchers showed that coffee contained the greatest antioxidant potential among 34 common beverages (Pellegrini et al. , 2003). The antioxidant activity of coffee beverages was over six times greater than that of green tea, and about three times as high as that found in red wines. It is particularly noteworthy that coffee represents a major source of dietary antioxidant intake in Germany (Radtke et al. ,
1998), Spain (Pulido et al. , 2003), the United Kingdom (Clifford, 1999), and Norway
(Svilaas et al. , 2004) (Figure 1.2). Although the antioxidant properties of coffee have been attributed to caffeine, the formation of MRPs during roasting, and the relatively
great extent a number of phenolic compounds, likely supersedes the presence of caffeine
in terms of contributions to total antioxidant activity (Daglia et al. , 2000; del Castillo et al. , 2002; Caemmerer and Kroh, 2006).
25
A B
Figure 1.2 Contribution of coffee to the antioxidant intake in diet. A. Norway (Svilaas et al. , 2004); B. Spain (Pulido et al. , 2003).
1.2.3.2.2 Antioxidant property of phenolics in vitro
Chlorogenic acids are the predominant phenolics found in green coffee beans, which
contribute to most of the overall antioxidant activity (Caemmerer and Kroh, 2006). The
free CGA content in roasted coffee is lower than that in the green coffee bean due to the
degradation of CGA at thermal roasting temperatures. However, recent research has
demonstrated that the antioxidant activity of CGA was not completely destroyed despite
the chemical alterations that occur with heating (Bekedam et al. , 2008c). In other words,
CGA does not totally lose the phenolic nature, albeit, the active moiety that provides
antioxidant activity is not retained as free CGA. Instead, CGA degradation likely
involves a complex interaction where it is bound to other molecules via ionic and ester bonds (Delgado Andrade et al. , 2005; Nunes and Coimbra, 2007; Bekedam et al. , 2008d).
Phenolic antioxidants therefore may still contribute to the overall antioxidant activity of
coffee beverages, but in a transformed state. In addition to the direct scavenging effect by
26 CGA on ROS and free radicals, which explain the affinity to inhibit the oxidation and peroxidation to low density lipoprotein (LDL) (Castelluccio et al. , 1995) and decreased
ROS induced DNA damage (Yamanaka et al. , 1997), other studies have shown that CGA
can up regulate some cellular xenobiotic phase II enzymes (Kitts and Wijewickreme,
1994; Feng et al. , 2005) and suppress ROS mediated NF κB, AP 1, and mitogen
activated protein kinase (MAPK) activation (Feng et al. , 2005).
1.2.3.2.3 Coffee MRPs and the antioxidant potential
Many heterocyclic compounds derived from the Maillard reaction have been identified
and quantified in coffee brews, including pyrroles, oxazoles, furans, thiazoles, thiophenes,
imidazoles, and pyrazines (Fuster et al. , 2000). These compounds all possess antioxidant
activity, with pyrroles showing the highest activity relative to thiazoles and pyrazines
having the least activity in inhibiting hexanal oxidation (Fuster et al. , 2000; Yanagimoto
et al. , 2002). Underlying mechanisms for this apparent activity has been suggested to be
facilitated by the electron density of the carbon atoms present on the heterocyclic ring,
and different functional groups on the heterocyclic ring (Eiserich and Shibamoto, 1994;
Yanagimoto et al. , 2002). Under mild roasting conditions, CGA has been shown to be the
main component responsible for the free radical scavenging activity of coffee brews (del
Castillo et al. , 2002). However, MRPs may also be the principal component with free
radical scavenging activity in more severely roasted coffees (del Castillo et al. , 2005).
Some researchers (Borrelli et al. , 2002) found that the antiradical activity of coffee
melanoidins decreased as the intensity of roasting increased, but the affinity to prevent
linoleic acid peroxidation was higher in the dark roasted coffee samples. Pretreatment of
human HepG2 cells with digested coffee melanoidins prevented the increase in cell
27 damage evoked by tert butylhydroperoxide (Goya et al. , 2007). Researchers suggested that the antioxidant activity of coffee melanoidins could be attributed to the incorporated
CGA and CGA degradation products (Delgado Andrade and Morales, 2005; Delgado
Andrade et al. , 2005). This incorporation may also enable CGA in the human colon to interact with gut microbiota, which plays an important role in maintaining health (Tuohy et al. , 2003). Moreover, new antioxidative structures formed through the Maillard reaction are also present in melaniodins (Nicoli et al. , 1997; Bekedam et al. , 2008c). Low molecular compounds released from coffee melanoidins after gastrointestinal digestion can exert antioxidant activity when assayed by five different methods, and the antioxidant activity was even higher than melanoidins and compounds ionically bound to melanoidins (Rufian Henares and Morales, 2007b). Volatile coffee MRPs were proposed to possess potential antioxidant activity by preventing DNA damage in vitro
(Wijewickreme and Kitts, 1998c) and influence gene expression in rats brain (Seo et al. ,
2008).
1.2.3.2.4 Caffeine contributes to the antioxidant activity of coffee
Caffeine and metabolites exhibit both antioxidant and prooxidant properties in vivo , which depend on many parameters such as dose, level of atmospheric O 2 exposure, presence of transition metals, and the biological and chemical end points used for the
measurement of activity (George et al. , 2008). Caffeine is an effective inhibitor of lipid peroxidation as shown by the experiment where millimolar concentrations of caffeine
scavenged ROS (Devasagayam et al. , 1996). At physiological concentrations, caffeine
metabolites can prevent LDL oxidation (Lee, 2000). In general, the antioxidant ability of
caffeine was shown to be similar to that of the antioxidant glutathione (GSH), and
28 significantly higher than that of ascorbic acid (Devasagayam et al. , 1996). The
antioxidant activity of caffeine and its metabolites was probably attributed to the presence
of the carbonyl group at the C8 position of the pyridine ring (George et al. , 2008) (Figure
1.3). It is suggested that this chemical structure enables caffeine to scavenge highly
reactive free radicals, such as hydroxyl radical (OH•), and the generated caffeine radical
may be excreted in urine or stabilized by other antioxidants.
+
Figure 1.3 Mechanism of scavenging of free radicals by caffeine (George et al. , 2008).
1.2.3.3 Coffee consumption and health
To support many of the biological/biochemical activities attributed to coffee components,
it is noteworthy that many studies have shown that coffee consumption is associated with
reduced risk of several chronic diseases. Caffeine is the most widely studied coffee
component, however, it is not the major contributor to many beneficial health related
effects (Levin, 1982; Corrao et al. , 2001; Greer et al. , 2001). Table 1.4 summarizes the
quantitative assessments of the relationship between coffee consumption and the risk of
several diseases from a meta analysis of epidemiologic studies. A systematic review of 9 prospective cohort studies, including more than 193,000 men and women, found that
habitual coffee consumption is associated with a substantially lower risk of Type 2
diabetes (van Dam and Hu, 2005). This association does not differ by sex, obesity, or
29 region (van Dam and Hu, 2005). Many case control studies in Asia, Northern Europe,
Southern Europe, and North America have shown consistent inverse association between
coffee consumption and the risk of colorectal cancer, although the evidence from cohort studies is inconclusive (Giovannucci, 1998). A meta analysis that combined the results of
12 case control studies also found that frequent coffee consumers had a 28 % lower risk of colorectal cancer than infrequent coffee consumers (Giovannucci, 1998). Recently, a meta analysis including 4 cohort and 5 case control studies found that an increase in
consumption of 2 cups of coffee per day was associated with a 43 % reduction in the risk of liver cancer (Larsson and Wolk, 2007). Coffee drinking has also been shown to have positive effect on neurodegenerative diseases, such as Alzheimer’s disease (Barranco
Quintana et al. , 2007). The available data suggest that this effect is due to caffeine intake
(Cunha, 2008; Arendash et al. , 2009). There is no data that has alluded to the presence of
coffee phenolics and MRPs contributing to these benefits.
In general, currently available evidence suggests that moderate amount of coffee
consumption has positive health benefits for most people. Caffeine is associated with
various aspects of mental health and brain function due to the effects on the central
nervous system. The presence of antioxidants such as CGA and MRPs may also be
important contributors for some of the health related effects attributed to coffee beverage
consumption.
30 Table 1.4 Summary of potential health benefits of coffee consumption from epidemiological studies
Health concerns Coffee consumption Relative risk Source Level of intake 1 (RR) (No. of studies) Type 2 diabetes Low * 1.00 Van Dam and Hu, 2005 Third highest * 0.94 (9 national cohort studies) Second highest * 0.72 Highest * 0.65 Colorectal cancer Low # 1.00 Giovannucci, 1998 High # 0.72 (12 case control studies) Liver cancer Per 2 cups/day 0.57 Larsson and Wolk, 2007 increment $ (4 cohort and 5 case control studies) Alzheimer’s > 0 cups/day Φ 0.73 Quintana et al ., 2007 disease (2 cohort and 2 case control studies) 1 * The low level of consumption (reference) denotes 0 cups or 2 or less cups per day; the third highest level denotes 1 to 3 cups per day, or 3 or more cups per day, or 4 to 5 cups per day; the second highest level denotes 4 to 5 cups per day, or 5 to 6 cups per day; and the highest level denotes 6 or more, or 7 or more cups per day. # The low level (reference) denotes less than 1 cups per day; and the high level denotes 4 or more cups per day. $ The estimated RR is for an increment of 2 cups of coffee per day. Φ The RR is for coffee consumers (> 0 cups per day) versus non consumers.
31 1.3 RESEARCH HYPOTHESES AND OBJECTIVES
General thesis hypothesis
MRPs exhibit different antioxidant activities that can be attributed to differences in
molecular weight and chemical character. Coffee MRPs will modulate the antioxidant
status in Caco 2 cells through the regulation of enzymatic antioxidants and genes that are
involved in oxidative stress and/or the antioxidant defense system.
General thesis objective
To characterize and compare the chemical properties of non roasted coffee, roasted
coffee, model MRPs, and related ultrafiltration fractions. To assess the associated
chemical antioxidant activities and biological effects of these products in Caco 2 cell
culture.
Experiment I. Chemical characteristics and antioxidant properties of coffee extracts
Hypothesis
1. The low molecular weight fractions (MW<1KDa) recovered from both light
roasted (LR) and dark roasted (DR) coffee beverages have greater in vitro
antioxidant potential in comparison with high molecular weight fractions
(MW>1KDa) derived from the same roasting conditions.
2. The low molecular weight components (MW<1KDa) in coffee bind non
covalently to the high molecular weight components (MW>1KDa) and thus
contribute to the in vitro antioxidant activity of the high molecular weight coffee
fractions.
32 3. Increasing the degree of roasting in coffee beverages will induce an increase in
specific antioxidant enzyme activities in cultured human Caco 2 cells.
Objective
1. To determine the molecular weight distribution of LR and DR coffee beverages
using water and sodium chloride ultrafiltration systems.
2. To qualitatively define the chemical characteristics of coffee extracts that include
color development and quality, browning intensity, UV spectra, and fluorescent
spectra.
3. To evaluate the in vitro antioxidant activities of coffee extracts, and related
ultrafiltration fractions using ORAC, ABTS and reducing power assays.
4. To investigate the affinity of coffee extracts to modify cellular chemopreventive
antioxidant enzymes (e.g. SOD, CAT, GR, GPX) activities and GSH content.
Experiment II. Coffee constituents and modulation of oxidative status in Caco-2
cells
Hypothesis
1. MRPs are the major constituents in roasted coffee brew that contribute to the
antioxidant activity of coffee.
2. Low molecular weight coffee MRPs (MW<1KDa) have greater antioxidant
activity in comparison to high molecular weight coffee MRPs (MW>1KDa).
3. Coffee MRPs vary in the affinity to increase specific antioxidant enzyme
activities in cultured human Caco 2 cells, and low molecular weight MRPs
33 (MW< 1KDa) have greater impact than high molecular weight MRPs
(MW>1KDa).
4. Coffee can modulate the oxidative status in Caco 2 cells through the regulation of
genes involved in oxidative stress and/or antioxidant defense system.
Objective
1. To determine the molecular weight distribution of extracts derived from green
coffee beans, roasted coffee beans and model MRPs using water ultrafiltration.
2. To test the chemical characteristics of coffee and coffee model MRPs, including
color development, browning intensity, UV spectra, fluorescent spectra and the
presence of α dicarbonyl compounds.
3. To evaluate the in vitro antioxidant activities of green and roasted coffee
beverages, coffee model MRPs and related ultrafiltration fractions using ORAC,
ABTS and reducing power assays.
4. To investigate the cellular in vitro antioxidant activities of coffee beverages,
coffee model MRPs and related ultrafiltration fractions by examining potential
effects on SOD, CAT, GR, GPX activity and GSH content, and the protection
against reactive oxygen species induced oxidative stress in Caco 2 cells.
5. To investigate the cellular reaction of coffee MRPs, particularly the influence on
the gene regulation of specific antioxidant enzymes and other genes involved in
oxidative stress and/or antioxidant defense system using Real time PCR array.
34
CHAPTER II
CHEMICAL CHARACTERISTERCS AND ANTIOXIDANT PROPERTIES OF
COFFEE
35 2.1 Introduction
During the process of roasting coffee, green coffee beans are heated to 200 250 ºC, for
0.75 25 min, depending on the requirement for final roasting (e.g. light, medium, or dark).
Complicated physical and chemical changes take place in the roasted coffee beans, which include thermal degradation of natural phenolic antioxidants and generation of brown, flavored compounds, called Maillard reaction products (MRPs). In lieu of the antioxidant properties that exist for both phenolics and MRPs, the roasting process of coffee will result in a different final level of antioxidant activity. Previous studies have reported that the antioxidant activity of coffee is in fact mostly dependent on the roasting conditions, much more so than brewing methods and the sources of coffee beans (Sacchetti et al. ,
2009).
The effect of roasting on the antioxidant activity of coffee brew has been thoroughly investigated by many researchers but notwithstanding this, the results have been inconsistent. For example, some studies reported an increase in antioxidant activity of coffee brew with roasting (Borrelli et al. , 2002; Sanchez Gonzalez et al. , 2005), while others found that the antioxidant activity decreased with roasting (Richelle et al. , 2001;
Borrelli et al. , 2002). Some workers concluded that medium roasted coffee has the highest antioxidant activity (del Castillo et al. , 2002; Caemmerer and Kroh, 2006), while another study found that non roasted green coffee beans possess higher antioxidant activity than the corresponding roasted samples (Daglia et al. , 2000). To complicated matters further, both green and roasted coffee beans contain a complex mixture of unknown number of chemicals, some of which may exhibit high antioxidant activity in one antioxidant test, while others exhibit a high antioxidant activity in a different test. In
36 general, MRPs derived from coffee have been demonstrated to exhibit primary
antioxidant activity towards metal prooxidant sequestering and direct free radical
scavenging activities (Wijewickreme and Kitts, 1998b; Delgado Andrade et al. , 2005;
Takenaka et al. , 2005).
The development of color due to the generation of MRPs is an important result of the
roasting of coffee beans. The HunterLab color parameters (L, a, b, ∆E) has been used to
measure the color development of yellow to brown pigments from different stages of the
Maillard reaction, and the brown intensity is also widely used to monitor the development
of MRPs (MacDougall and Granov, 1998; Morales and van Boekel, 1998; Leong and
Wedzicha, 2000; Jing and Kitts, 2004a). Few studies have been carried out on
characterizing the development of fluorescent MRPs in coffee during roasting.
The aim of the present study was to characterize the chemical properties of two coffee brews that had undergone different roasting processes. This work attempted to correlate
the differences in browning of coffee beans with antioxidant capacity using three
different chemical based assays. Emphasis was on the distribution of MRP components based on molecular weight and the contribution towards the relative antioxidant activity
of the coffee brew. Finally, an extension of these studies was performed using a cell based procedure to determine if the chemical antioxidant activity measurements indeed corresponded to biological effects that could be attributed to changes in the enzymatic antioxidant defense system of human colon adenocarcinoma Caco 2 cells. Caco 2 cells were used in this thesis for evaluating the bioactivity of coffee constituents and the effects on gastrointestinal cells (Popovich and Kitts, 2004a, b).
37 2.2 Materials and methods
2.2.1 Coffee preparation
Roasted coffee beans ( Coffea Arabica ; roasted at designated “light”: 185 °C 15 min and
“dark”: 210 °C 15 min; reference: non official company disclosure), were purchased from a local store and ground to powder (fine grind) in a standard coffee grinder. A sample of coffee powder (55 mg) was extracted with 1.1 L hot water using No.4 cellulose type coffee filters (Melitta, Canada). The fresh coffee extract obtained was rapidly cooled in an ice bath and centrifuged at 750 g for 45 min. Coffee brew supernatants (100 ml) were freeze dried and the rest (1 L) was extracted with petroleum ether (3 × 300 ml) to remove the crude lipids. The defatted coffee extract was again freeze dried and the yields of both crude and defatted extracts were determined gravimetrically. The recovered organic layer was concentrated to dryness using a rotary evaporator (Bϋchi Rotavapor R 114, Bϋchi Labortechnik AG, Flawil, Switzerland) under vacuum at 40 ºC and the yield was recorded. Samples were stored at 4 °C until analysis was conducted.
2.2.2 Ultrafiltration
Freeze dried defatted coffee extracts were dissolved in water, or in 2 M NaCl and fractionated by multiple step ultrafiltration (Millipore, USA). The molecular weight cut off for each fraction was: 10KDa (YM 10), 1KDa (YM1), and 0.5KDa (YC 500), respectively. In a different experiment, NaCl was used to release the low molecular weight compounds ionically bound to the high molecular weight component.
Ultrafiltration separation was performed on the samples under a nitrogen pressure of 40
38 psi and individual fractions were collected and freeze dried. The residues for molecular
weight fractions, Fraction I (MW>10KDa), Fraction II (1KDa III (0.5KDa °C until analysis. 2.2.3 Physical chemical analyses 2.2.3.1 Measurement of color Color analyses on the ground coffee samples, crude and defatted coffee extracts were performed using a HunterLab Labscan 600 spectrocolorimeter (Hunter Associates Lboratory Inc., Reston, Virginia). The instrument was calibrated with black and white tiles. Color was expressed in L (L = 0 yields black and L = 100 indicates diffuse white), a (negative values indicate green and positive values indicate red), b (negative values indicates blue and positive values indicate yellow) Hunter scale parameters. The colorimetric difference E was obtained through the equation: E = [(L)2 + (a)2 + (b)2]0.5 . Five measurements were carried out on each sample. 2.2.3.2 Measurement of browning and UV vis spectra Coffee brew samples were dissolved in distilled water at 0.5 mg/ml and 200 l of each sample was placed into a 96 well plate for the test. The UV vis absorbance over the range of 250 700 nm was recorded with a 5 nm interval. Indices of browning of the coffee extracts and related fractions were determined using an absorbance maximum set at 420 nm (Multiskan Spectrum, ThermoLabsystem, Helsinki, Finland). A blank, containing only distilled water was used to correct absorption readings. 39 2.2.3.3 Measurement of fluorescence Coffee brew samples were dissolved in 3 ml of Milli Q water (0.25 mg/ml), to prevent quenching effects. The solution was then measured at an excitation wavelength of 400 nm and emission wavelength range from 350 to 550 nm using a Shimadzu RF 5301 spectrofluorophotometer (Kyoto, Japan). An average of three readings was recorded. 2.2.4 Chemical based antioxidant assays 2.2.4.1 Trolox equivalent antioxidant capacity (TEAC) assay ABTS [2, 2´ Azino bis (3 ethylbenzothiazoneline 6 sulfonic acid)] radical cation (ABTS•+) stock solution was prepared by mixing 5 ml of 7 mM ABTS (Sigma, St. Louis, MO, USA) with 88 l of 140 mM potassium persulfate. This mixture was allowed to remain in the dark, at room temperature for 12 24 h until the reaction was complete and the absorbance was stable. Fresh ABTS•+ working solution was prepared for each assay by mixing 600 l ABTS•+ stock solution with 40 ml distilled water to obtain an absorbance of at least 0.4 at 734 nm. The ABTS radical scavenging effect of coffee extracts at different concentrations (0 1.0 mg/ml) was calculated using the following equation: % inhibition= (1 absorbance sample /absorbance control ) ×100 The standard curve was linear between 0 25 mM Trolox (Sigma Aldrich, Oakville, ON, Canada). Trolox equivalent antioxidant capacity (TEAC) =slope sample /slope control . Results were expressed in mmol Trolox equivalent (TE)/g sample. 40 2.2.4.2 Oxygen radical absorbance capacity (ORAC) assay ORAC assay measures the ability of antioxidant components in test materials that inhibit the decline in fluorescence induced by a peroxyl radical generator, AAPH (2, 2 azobis (2 amidinopropane) dihydrochloride) (Wako Chemcal Inc., Richmond, VA, USA). The following reactants were added to each well in 96 well black walled plates: 100 l sample (final concentrations of 0 1.0 g/ml) in 75 mM phosphate buffer (pH 7.0) or Trolox standard (final concentrations of 0 6.0 M) and 60ml fluorescein (Sigma, St. Louis, MO, USA) (final concentration 60 nM). Each plate was incubated at 37 ºC for 15min; then 60 l AAPH (final concentrations 12 mM) were added and fluorescence readings (Excitement wavelength = 485 nm, Emssion wavelength = 527 nm) were continuously taken (0 60 min) using a fluorescence microplate reader (Huoroskan Ascent FL, Labsystems). Data transformation and interception were performed according to the method of Davalos et al. (2004) and ORAC values were expressed as mmol TE/g sample. 2.2.4.3 Reducing power (Gu’s RP assay) Reducing power of the sample was tested using the method of Gu et al. (2009a) with some modification. Aliquots (e.g. 300 l) of samples over a concentration range of 0 2.0 mg/ml and standard chlorogenic acid solutions (CGA; Sigma, St. Louis, MO, USA) (0 1.0 mg/ml) were mixed with 300 l phosphate buffer (0.2 M, pH 6.6) and 300 l potassium ferricyanide (BDH, Product Code. B10204). The mixture was incubated at 50ºC for 20min. The reaction was terminated by adding trichloroethanoic acid (TCA; Fisher, Nepean, ON, USA) solution (10 % w/v) and centrifuged at 3,000 rpm for 10 min. 60 l of the supernatant was mixed with 60 l distilled water and 12 l ferric chloride (0.1% FeCl 3) in a 96 well plate, incubated for 8 min in the dark, and the absorbance was 41 measured at 700 nm. Reducing power was expressed as g chlorogenic acid (CGA)/g sample. 2.2.5 Cell based assays 2.2.5.1 Cell culture Caco 2 cells were obtained from ATCC (Manassas, VA) and maintained in Minimum Essential Medium (MEM, Sigma, St. Louis, MO, USA), which were supplemented with 10 % fetal bovine serum (FBS, Gibco, Grand Island, NY. USA), penicillin (100 U) and streptomycin (100 g/ml) (Gibco, Grand Island, NY. USA). Cells (passage 24 40) were cultured in an incubator (37ºC) under an atmosphere of 5 % CO 2 with 90 % humidity. Culture media were changed every 48 h. For the measurement of cell viability, cells were seeded in 96 well plates at a density of 5 × 10 5 cells/ml 24 h before coffee treatments. For enzyme activities and glutathione status, cells were seeded in a cell culture Petri dish at a density of approximately 1.0 × 10 5 cells/ml. Cells were allowed to reach 80 % confluence, which took about 5 days in culture at the time of treatment. At sub confluence, cells were in homogeneously undifferentiated (Vachon and Beaulieu, 1992). 2.2.5.2 Cell counting Culture medium was removed and 0.25 % Trypsin EDTA (Gibco, Grand Island, NY. USA) was added to cells. Cells were incubated at 37 ºC until detachment from the plates occurred. Cells were manually dispersed to attain a single cell suspension. The trypsin was neutralized by adding fresh culture media to cells, which was followed by cell counting using a haemocytometer. Viable cells were assessed by trypan blue exclusion dye (Sigma, UK.). 42 2.2.5.3 Coffee treatment of Caco 2 cells Caco 2 Cells were exposed to filter sterilized defatted coffee extracts (0.1 mg/ml in culture medium) at different incubation times. The treated cells were rinsed with ice cold PBS and then scraped into a 1.5 ml tube. The cell samples were put through a freeze (liquid nitrogen, 2 min) thaw (37 ºC, 5 min) cycle, 3 times, to release cytosol constituents and then centrifuged at 4ºC at 15,000 g for 10 min. The supernatant was decanted into a new tube, adjusted to a final volume of 700 l, and the cell pellet was discarded. The supernatants were kept on ice prior to protein content, enzyme activity and glutathione status measurements. 2.2.5.4 MTT cell viability assay Following incubation of cells with coffee extracts at different concentrations for different incubation periods, Caco 2 cells were rinsed with phosphate buffer saline (PBS, pH 7.2). A medium containing MTT (0.5 mg/ml; [3 (4,5 dimethylthiazol 2 yl) 2,5 diphenyl tetrazolium bromide], Sigma, St. Louis, MO, USA) was added to the cell culture. Cells were incubated in the dark for 4 h with the MTT medium. To solubilize the formazan crystal, SDS (10 %) in hydrochloric acid (HCl) (0.1 N) was added and the plates were incubated overnight. Optical density readings were taken at 570 nm in a microplate reader (ThermoLabsystems Multiscan Spectrum, Thermolabsystem, Chantilly, VA). Absorbance values measured at 570 nm were corrected for background absorbance using well that containing only MTT medium. Cell MTT response (% control) was calculated from the equation: % control = absorbance treatment /absorbance control × 100% 43 2.2.5.5 Protein content Protein content of the Caco 2 cell supernatants was measured according to the method of Bradford using bovine serum albumin (BSA) as the standard protein (Bradford, 1976). Briefly, 5 l of standard, sample or blank was mixed with 250 l Bradford dye reagent. After 45 min incubation, the absorbance was read in a 96 well plate in triplicate using a microplate reader at 595 nm. The standard curve was prepared in a range between 0.1 and 1.4 mg/ml BSA in PBS. 2.2.5.6 Glutathione status Glutathione (GSH) status was measured by determining 5 thio 2 nitrobenzoate (TNB) generation, resulting from the reaction of 5, 5’ dithiobis (2 nitrobenzoic acid) with GSH (Anderson, 1985). Coffee treated and untreated cell supernatants were first deproteinized with 5% 5 sulfosalicylic acid (SSA) solution (2:1 v/v), centrifuged to remove the precipitated protein and then assayed for GSH using the enzymatic procedure. In a 96 well plate, 10 l of supernatant was added to 240 l of a freshly prepared reaction mixture, containing 30 l of 6 mM 5, 5’ dithiobis (2 nitrobenzoic acid) (DTNB) (Sigma, St. Louis, MO, USA), and 210 l working solution [(0.248 mg/ml β nicotinamide adenine dinucleotide phosphate (NADPH; Sigma, St. Louis, MO, USA) in a sodium phosphate buffer (143 mM, pH 7.5)] and incubated at 37 ºC for 20 min. GSSH reductase (0.5 U; Sigma, St. Louis, MO, USA), was added to initiate the assay. The reaction mixture, without sample, was used as a blank. TNB formation rate of both samples and GSH standards (Sigma, St. Louis, MO, USA), were monitored using a microplate reader at 412 nm at 1 min intervals for 5 min. Cellular GSH concentrations (nmol/mg protein) were determined from a standard curve of nanomoles of GSH equivalents versus rate of 44 change in activity (e.g. change in absorbance/min). The calculations are shown below. Means and ranges for SD were obtained from two or more independent experiments. Each experiment was performed in duplicate. nmoles GSH per mg of sample = A 412 /min (sample) × df A 412 /min (1 nmole) × pc Where A 412 /min (sample) = slope generated by sample